CHEWY BAGELS

For all their popularity, bagels began as a handmade, traditional bread, and we think that's worth recapturing. Using bread flour and a steam bath gives these bagels their chewy, golden exterior. The overnight rise fully develops the dough's flavor, while giving you a head start on tomorrow's breakfast.

INGREDIENTS

• Choose your measure:   Volume   Ounces   Grams
• STARTER
• 2 cups King Arthur Unbleached Bread Flour
• 1 cup water
• pinch of instant or active dry yeast

DOUGH

• all of the starter
• 2 1/2 cups King Arthur Unbleached Bread Flour
• 1 1/2 teaspoons instant or active dry yeast
• 2 teaspoons salt
• 1 tablespoon non-diastatic malt powder or organic barley malt syrup
• 1/2 cup water

GLAZE (OPTIONAL)

• 1 large egg white beaten with 2 teaspoons water

INSTRUCTIONS

1. For the starter: Combine all of the ingredients and mix until uniform. Cover and let rest at cool room temperature overnight.
2. For the dough: Combine the starter with the remaining ingredients to form a stiff dough. Knead by hand for 12 minutes, or in a mixer for 9 minutes. The dough will be smooth and elastic, and should not spread much when you stop kneading.
3. ................................

for full recipes please see : www.kingarthurflour.com

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